Cuban Sandwiches

Cuban Sandwiches:

1 loaf french bread
Yellow mustard
Baked ham, thinly sliced
Roast pork*, thinly sliced
Dill pickle slices
Swiss cheese, thinly sliced

Slice the bread horizontally. Spread a thin layer of mustard on top and bottom halves of bread. Arrange ham, pork, pickle slices, and Swiss cheese evenly over the bread. Cover the sandwiches with the top halves of the bread. Cut and enjoy!

Griddle:  Place sandwich on a hot griddle, and position a heavy iron skillet or bacon press on top of the sandwich. Flatten the sandwich to about 1/4 of it original size. Grill the sandwich for 2 to 3 minutes on each side.

*Roast Pork recipe:

Pork Roast (rump)

Grapefruit

Bacon

Orange

Spices (salt, pepper, oregano, cumin, garlic, onion)

Poke holes all over the roast and then sprinkle on the spices, squeeze out the juice of a grapefruit and orange and then wrap it in bacon to cook. I then cook it in the crockpot on high for about 6 hours. (Mom does it in the oven). We don’t measure, but you can smell and judge what are good amounts of things.

Source: Dahlia Bone

Thai Red Curry with Chicken

INGREDIENTS

1 (15 oz) can coconut milk

1 red bell pepper, sliced

1/2 white onion, sliced

1-2 carrots, peeled and sliced

2 green onion, chopped

1/2 tsp salt

1/4 tsp pepper

1 Tbsp sugar

1/2 lb chicken breast, pork, or beef, slicked thin

1/2 c bamboo shoots

Juice of 1 lime

1/2 - 1 Tbsp Thai Red Curry Paste*

DIRECTIONS

In a pot on high heat, combine coconut milk, meat, salt, pepper, sugar for about 8 minutes. Add the vegetables and curry paste, mix well, and cover. Reduce heat to med-low and cook for 10 minutes. Add the lime juice and mix well. Serve over rice.

*The Red Curry Paste is a little spicy so start out with a little and add more to your liking.

Source: Jackie S.